Spinach and Artichoke Pasta




3 Tablespoons Butter

4 cloves Garlic, Finely Minced

1 bags Baby Spinach

1 jar Artichoke Hearts, Drained And Halved, such as Cara Mia artichoke hearts

3 Tablespoons Flour

3 cups Whole Milk, warmed

Salt And Pepper, to taste

1/2 cup Grated Parmesan Cheese

1 heaping cup Monterey Jack Cheese, Grated

1 tsp paprika

4 oz cream cheese, room temperature

12 ounces, weight Penne, Cooked Until Al Dente


In a large skillet, add butter. When melted, sprinkle in flour and garlic, whisk until it’s combined. Pour in milk and whisk to combine. Let it cook for a couple minutes, or until starting to thicken. Add both cheeses, cream cheese salt and pepper, and paprika. Whisk until cream cheese has been incorporated and all the cheese has melted.¬†

Gently fold in spinach, add artichokes and pasta, tossing gently to combine. Pour into a serving dish and sprinkle more parmesan cheese and some crushed red pepper for some heat. 

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